Chocolate glaze - recipe

Chocolate glaze - recipe

Confectionery glaze - sticky sweet thick liquid on the basis of powdered sugar with the addition of some other components, designed to cover the (salt-glaze) of various confectionery products (cakes, chocolates, etc..). The glaze composition can include water, chocolate, cocoa, various fruit fillings, flavorings, (better if organic) is sometimes added to the milk, cream, butter. Chocolate glaze is very good for salt-glaze eclairs, cakes, pastries and chocolates.

Standard chocolate coating mixture is considered, in which the composition is not less than 25% total dry cocoa residue, including at least 12% cocoa butter.

Here are some recipes for glazes chocolate.

The important point. For the home-made chocolate from cocoa (for any of the recipes) is better to use natural cocoa powder, not the so-called, or alkalized "Dutch".

A simple recipe for chocolate cake from cocoa

Ingredients:

  • cocoa powder - 2-3 tbsp. spoons;
  • powdered sugar - 2 tbsp. spoons;
  • water - 2 tbsp. spoons;
  • rum, liqueur or brandy - 1-2 teaspoons;.
  • a little vanilla or cinnamon (but not together);
  • natural butter or fat thick cream - about 20-30 g (or mL).

preparation

First, mix cocoa powder with powdered sugar carefully so that there are no lumps. It would be nice and sift the mixture through a strainer. Rinsed with a small container with cold water and pour the water in the right quantity. Put a small container into a shallow pan of boiling water, ie a water bath. At temperatures above 85 degrees C, we lose a lot of nutrients. Add the cocoa powder mix with powdered sugar. Stir until sugar is dissolved.

The density of the glaze can be corrected by adding powdered sugar and / or cocoa powder (or starch, however, this method is more suitable for catering). You can include in a little chopped nuts (or nut flour). If you add too much, you get more cream than the glaze. When you add a variety of fruit juices or syrups can be given additional flavoring chocolate overtones. The icing of the cocoa cake is ready!

The inclusion of the finished chocolate glaze (preferably black with high content of cocoa) is not hurt, but only improve the taste and texture of the glaze. By reducible proportions (cm. Above) is sufficient to add about 50 g of chocolate.

Recipe for chocolate milk does not differ from the previous one (see. Above), but instead of water we use milk, best, medium-fat, pasteurized.

Recipe for chocolate in cream

This option also glaze rather close to the cream, but cream glaze can give a special flavor.

Ingredients:

  • cocoa powder - 2-3 tbsp. spoons;
  • powdered sugar - 2 tbsp. spoons;
  • water - 2 tbsp. spoons;
  • thick sour cream - 2-3 tbsp. spoons;
  • . Rom - 1 tsp;
  • vanilla or cinnamon.
Chocolate glaze - recipe

preparation

Mix the icing sugar with the cocoa powder and sift the mixture, to avoid lumps. Pour water into a small container, add the rum, vanilla and icing sugar mixture with the cocoa. Minor put into a large container with the boiling water and thereby warm up on a water bath for about 20 minutes, until sugar is dissolved. Add the sour cream and warm up to the desired degree of thickening. Chocolate glaze - it is, of course, very tasty for the majority of people, however, should not be particularly fond of this wonderful cake mixes, as well as other confectionery, all the same, it is carbohydrates + fats, and, in general, high-calorie.


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